Easiest Plant Based salad Recipe – Carrots, avocado and cucumber with Quinoa

FoodHealth and FitnessInspiration

The latest market research has highly recommended the use of plant-based foods such as the Mediterranean diet and a vegetarian diet as shifting away from animal-based foods [could not only] add up to 49% to the global food supply without expanding croplands;” and would also significantly reduce carbon emissions and waste byproducts that end up in our oceans and as seafood byproducts. Eating a plant-based diet is not just good for our health; it is good for Earth’s health. Quinoa, also known as ‘keen-wah’ are the most famous grains that fall into the category of plant based foods.

Quinoa is a flower plant which is grown as a crop as it’s seeds are high in nutrition. The plant was primarily originated in the area surrounding northwestern South America. The seeds are rich in energy in terms of fiber, Vitamins and minerals. As the grains are of high nutritional value it is often referred to as “the gold of the Incas,”. What makes it even more requisite is its quick digestibility and gluten free qualities.

Quinoa grains

The plant was first used as a feed livestock almost seven thousand years ago whereas it has been used for human consumption since four thousand years ago primarily in Lake basin of Bolivia and Peru. Not only in terms of nutrition, the grains also have a great taste and can be easily mixed with other healthy ingredients to introduce it to your daily diet. Here is a quick and easy recipe for quinoa salad that i would like to share with you!

Ingredients:

  • Quinoa
  • 1 tbsp. rice vinegar
  • romaine lettuce
  • 1/2 avocado
  • Sesame seeds
  • scallions
  • 1 carrot
  • 1 red pepper
  • 1/2 cucumber
  • Cilantro
  • Soy sauce
Vegetables for salad

Preparation:

  • Start with rinsing the quinoa. Just place the quinoa in a strainer and rinse with cold water for a minute or two.
  • Let’s start cooking now. Use one part quinoa to two parts liquid. Place both the quinoa and the liquid in a saucepan, and bring it to a boil.
  • Reduce the heat to a simmer, cover and let the seeds cook until the water is absorbed, the seed is translucent and the germ is partially detached.
  • Use a sharp vegetable peeler to slice the cucumber and carrots into cubes. Slice the scallions and the red pepper across the grain with a knife. Using square shaped cuts, cut into the avocado at even intervals. (You can always choose which ever shape you like to cut your veges into – this is how i do mine for a salad)
  • Mix all of the ingredients in a bowl. Add the soy dressing and Enjoy!
Quinoa Salad with veges

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